Could it look more healthy?!

It is no secret that I love quinoa and eat it every chance I get! This salad is a re-make and a new favorite of mine – very light, summery, and fresh. The original had barley, but quinoa is so…NOW! I also cut the amount of corn in half, and added the edamame, some chili powder, and lime. It’s a completely different salad than what I started with and, frankly, I’m thrilled!

These are fabulously complex carbs that give staying power to fuel you up. And the added protein from the quinoa and the edamame keeps you full longer. (You could add some diced chicken to this, if you felt so inclined.)

It may seem like you won’t have enough dressing, but it’s just right.

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2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

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Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle over the salad and toss to coat. Cover and chill for at least two hours. Makes approx 8 (1/2 cup) servings.